Heat a large soup pot over medium heat. Add coconut oil and saute carrots and butternut squash with ginger for 5 minutes.
Add bone broth and bring to a boil. Let broth reduce, uncovered at a boil for about 30 minutes until carrots and squash are soft.
Remove from heat, add apple cider vinegar, lemon zest and juice, sea salt, black pepper, and sage leaves.
Using an immersion blender, blend ingredients together until smooth and creamy. If you don’t have an immersion blender transfer soup into a standing blender in batches and blend until smooth. Serve hot.
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